Here’s a very nice idea for New Year’s Eve… the Cotechino Lentil and Polenta Pie in Air Fryer, a dish that, as tradition has it, cannot be missing on our tables on the last day of the year.
The Cotechino Lentil and Polenta Pie in Air Fryer, besides being tasty, is scenic and will make you look really good with your guests. This recipe is also very practical and convenient because you can prepare everything in advance: lentils, cotechino, polenta and once everything is cooked you can assemble it. Then for the final cooking, you take care of it a few minutes before midnight. In this recipe, I’ve used red split lentils, pre-cooked cotechino, and instant polenta, so there’s nothing complicated or requiring long cooking times.
What makes this recipe delicious is the crispy polenta base… believe me, it’s a recipe to try and will allow you to enjoy the evening a little more. Plus, served as an individual portion, you won’t even have to worry about serving it because it’s already done. You already know I like to use molds and create delicious single-serve recipes like Zucchini Pies in Air Fryer and Potato, Stracchino, and Cooked Ham Muffins.
So… do you like the idea of Cotechino Lentil and Polenta Pie in Air Fryer?! Let’s prepare it together.
You might also be interested in these recipes for the New Year’s Eve buffet, but perfect for other occasions too, click the links to see the full recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 15Pieces
- Cooking methods: Air Frying, Stovetop
- Cuisine: Italian
- Seasonality: New Year's Eve, Fall, Winter
Ingredients
Ingredients for 15 pies
- 8.8 oz red lentil (dried)
- 1 clove garlic
- 2 leaves bay leaf
- 4 leaves sage
- 2 tablespoons tomato paste (or passata)
- to taste salt
- 1 stalk celery
- Half red onion
- 1 carrot
- to taste extra virgin olive oil
- 1.1 lbs pre-cooked cotechino
- 8.8 oz instant polenta
- 4.2 cups water
- Half tablespoon coarse salt
- A few sprays oil
Tools
What you need to prepare the Cotechino, Lentil, and Polenta Pie
- 1 Pot
- 1 Strainer
- 1 Pot
- 1 Hand whisk
- 1 Pot
- 1 Scissors
- 1 Cutting Board
- 1 Knife
- 15 Molds aluminum
If you want tips on using the fryer, you can join our Facebook group “Ninja Combi and Fryers – recipes and more” click on the link https://www.facebook.com/share/g/1An4Loo1cf/
Steps
How to prepare the Cotechino, Lentil, and Polenta Pie
Rinse the lentils in cold water
Place them in a pot with water, bay leaves, sage, garlic, and tomato paste, and cook covered for about 35 minutes. Stir during cooking and uncover to let them dry, they shouldn’t be soupy
Meanwhile, as the lentils cook, prepare the onion, carrot, and celery for making a soffritto
Transfer them to a small pan with a good drizzle of extra virgin olive oil, and let them soften over low heat
Once the lentils and soffritto are ready, combine them and let everything season together for a few minutes
Adjust the salt at the end of cooking
Follow the instructions on the package
Immerse the cotechino in a pot of cold water and follow the cooking times indicated on the package, for mine it’s 20 minutes from boiling
Remove it from the packaging, discard the liquid inside, and let it cool
Once cooled, remove its casing and cut it into slices about 0.6 inches thick
Follow the instructions on the package, for mine I used 4.2 cups of water with half a tablespoon of coarse salt, poured the flour in a drizzle, and cooked for 3 minutes
Lightly oil the molds with a drop of oil
Place a slice of cotechino at the bottom of each mold
Add the lentils and level with the back of a spoon. Leave about 0.6 inches of space between the lentils and the edge of the mold
With a teaspoon, fill the molds with polenta and try to level as much as possible even with your hands. Give a few sprays of oil on top. Place the molds on the tray or grid of your air fryer
Cook at 392°F for about 12 minutes or until a crust forms on the surface
Let the molds cool slightly, then flip them onto a serving plate and serve
Tips for preparing the Cotechino, Lentil, and Polenta Pie
I recommend preparing the molds with cotechino and lentils before cooking the polenta, as polenta cools quickly and will be difficult to shape inside the mold
FAQ (Questions and Answers)
What is the traditional oven cooking method for the cotechino, lentil, and polenta pie in an air fryer?
You can bake the Cotechino, Lentil, and Polenta Pie at 392°F in a preheated oven for about 15 minutes, until the polenta surface is golden brown
